Monthly Archives: March 2013

Sometimes simple can be sublime, as in the case of this basic side dish of sesame-roasted asparagus. Roasting brings out the special flavor of asparagus like nothing else can. Aside form enjoying this just as is, you can also cut the asparagus up once it’s roasted, and toss into a mixed greens salad or into […]

Here’s a deceptively rich-tasting version of scalloped potatoes. It’s made with a creamy sauce of silken tofu or white beans (canellini or Great Northern), minus the bother of making a flour-thickened white sauce. Simple and comforting, it’s a great Thanksgiving dish for the vegans in the family, especially if you have your potatoes prepared beforehand. […]

Here’s a delectable salad featuring strips of high-protein seitan, embellished with avocado and olives. This salad is also delicious served in wraps. It’s great accompanied with a simple potato dish or any kind of potato salad. Seitan is pure wheat gluten, so this is obviously not for those who are gluten-free!

Step back in time and enjoy the simple pleasures of cooking and baking with authentic, handcrafted housewares for the kitchen, fireplace and campfire, from Jacob Bromwell — made in the USA since 1819. As America’s oldest housewares company, we offer a select group of timeless products that are hand-built to last generations. You’ll find everything […]

Here’s a soup that’s great for any kind of weather, not just when it’s chilly and rainy. Because it’s ready to serve in 20 minutes, it’s for any time you want soup in a hurry. You can even chill it and serve it cold on warm days. Recipe adapted from Vegan Express: Featuring 160 Quick, […]

This dish closely resembles layered matzo casseroles, called minas, which are commonly served at Sephardic Seders. They consist of layered matzos, vegetables, and cheese. With optional Daiya cheese, or no cheese at all, it’s a tradition well worth adopting (and adapting) for the vegan Passover Seder. Photos by Hannah Kaminsky. Adapted from Vegan Holiday Kitchen.

This refreshing smoothie with the offbeat combination of lettuce and blackberries is from The New Green Smoothie Diet: Going Green Never Tasted so Good,* by Hilary Greenleaf, reprinted with permission.

There’s something enticing about the seitan/polenta synergy, and with the addition of greens, results in a great-looking, hearty dish. Serve with a simple potato dish and salad or slaw. Recipe adapted from Vegan Express. Photo by Susan Voisin.

This luscious salad adds substance to a meal when served with light main dishes, and makes a nice at-home lunch on weekends and holidays. This is a tasty salad to stuff into a pita or wrap up. Or, for a light meal, serve with soup and fresh bread.

This simple recipe for banana fritters, given to me by a wonderful Jamaican cook, makes a pleasantly offbeat breakfast treat. When my kids were growing up, I found this easy enough to make for breakfast even on school days, on occasion. They’re also a nice accompaniment (minus the syrup) to savory dishes like bean stews […]